AbstractThe amount of available lysine in different sorts of beef and pork was determined and the relation between lysine and content of connective tissue was ascertained. The extent of reduction of the available lysine on heat processing depends on the time of heating and the proportion of meat and meat products water lost. The presence of added sugars in meat is practically without influence. The amount of available lysine in meat can also be decreased by smoking and salting with nitrite. The values obtained for the different kinds of meat products are discussed.
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